KOREAN-STYLE GROUND BEEF

Posted in Beef by sallybr

Yet another recipe that exemplifies my favorite type of lunch: high in protein, low in carbs and with bold flavor. Of course, it is best enjoyed over rice, to make it even more satisfying. Make it cauliflower rice if you want to lighten it up.

KOREAN-STYLE GROUND BEEF
(from The Bewitching Kitchen)

1 lb (450g) ground beef (I used ground bison)
1 tablespoon sesame oil
1 tablespoon grape seed oil
1 tablespoon fresh ginger, grated
¼ cup soy sauce
2 teaspoons cornstarch
1 tablespoon brown sugar
1 teaspoon spicy chili crisp (or more to taste)
green onions, thinly sliced, and sesame seeds for garnish

Mix soy sauce, cornstarch, brown sugar, and chili flakes in a small bowl. Set aside.

Heat sesame oil and grape seed oil in a skillet over medium heat. Add ginger, sauté for 30 seconds, then add the ground beef. Cook for 5-7 minutes, breaking it into crumbles.

Pour the sauce over the meat, stir well, and simmer for a few minutes until thickened.

Stir in chopped green onions, sprinkle with sesame seeds, and serve hot over rice, cauliflower rice, or in lettuce wraps.

ENJOY!

to print the recipe, click here

Comments: You can make this recipe with ground turkey if you prefer, in fact I made that the following week and intend to repeat, alternating beef and turkey for fun. It is indeed one of my favorite types of lunch. I know that Koren food has nothing to do with Mexico, but I admit that I used this filling on corn tortillas and my crime has to be forgiven by the universe because I enjoyed it. Immensely. But on a more traditional route, here it is, over rice, with some pickled red onions (store-bought) and fresh tomatoes. Pure heaven.

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26Apr2026

CRISPY CARROT CHIPS

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Ready for a totally crazy recipe that seems like a disaster in the making but… it is actually pretty delicious? I cannot take any credit for it, first saw it in the fun blog Hungry Happens. I made a few adjustments and share with you my version.

CRISPY CARROT CHIPS
(adapted from Hungry Happens)

6 oz shredded parmesan cheese
3 large carrots, peeled
olive oil spray or 1 tablespoon olive oil
salt and paprika to taste

Heat your oven to 400℉. Line a half-baking sheet with parchment paper.

Sprinkle the parmesan cheese on the paper to form an even layer. Slice your carrot into medium thickness coins, around 1/8 inch thick. Place them on top of the parmesan cheese to form a uniform layer. It is best if they touch and you have just a little space between the pieces. LIGHTLY brush the tops with olive oil (or use olive spray, see my comments) and season with salt and paprika to taste. Bake for 20 minutes or until the edges are mostly brown and the middle is golden brown. Allow to cool for a few minutes and tear into chips using scissors.

ENJOY!

to print the recipe, click here

Comments: In our grocery store, we find pre-shredded Parmigiano cheese in 6 oz bags, so that’s what I opted to use in this recipe. But let me advise you to grate your own instead, which is not that hard and as Eha mentioned in her comment, a healthier option! Do as I say, not as I did….. In the original Hungry Happens version, she brushes the top of the carrots with olive oil and I thought it would be too much work, so I used a spray. I now believe that it might be best either to do as she recommended, or lightly spraying the slices of carrots before laying them on the cheese layer. Spraying the olive oil all over made the cheese component a bit greasy. So consider that. I will be making it again, but was so excited about this recipe, I decided to share it right away.

The cheese layer, if left unprotected by carrots, will darken quickly. Use as many carrots as you can to cover it all to the edges. I used scissors to cut the “chips” and like the way that looked. Super unusual recipe indeed, but I am sold! We had it alongside grilled salmon, courtesy of the husband, and steamed broccoli. Now, do you want to know something truly amazing? Leftovers were great enjoyed FROM THE FRIDGE, standing up. I am not even remotely ashamed.

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22Apr2026

THREE TAKES FOR SOURDOUGH

Posted in Breads by sallybr

Two focus on their looks, using a very basic formula I love. The third one focuses on flavor, mixing cranberries and pecans for a truly special loaf of bread that is sure to please you…

For the Red Striped and the Lace Decorated Loaves, I used this basic recipe.

CRANBERRY-PECAN SOURDOUGH
(from The Bewitching Kitchen)

450g bread flour
50g whole wheat flour
75g sourdough starter (stiff or 100% hydration)
10g salt
360g water
75g pecans, finely cut
60g dried cranberries
tapioca flour for scoring (optional)

Mix all ingredients (except the nuts and cranberries) in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead gently for about 4 minutes (first or second speed maximum).

Transfer dough to a lightly oil bowl and do a bulk fermentation with 4 folds made 45 minutes apart. Before you start the fermentation , remove a very small amount of dough to a small glass container (like those that hold spices), and mark where the level of the dough is with a permanent marker. Keep that at room temperature to monitor fermentation.

On the second folding cycle, open the dough slightly over the countertop and spread the cranberries and nuts all over it. Gently fold it al in. Don’t worry about working the dough too much, it will be ok during the next two folding cycles.

After the last folding cycle, keep an eye on the fermentation using the small vial. Ideally you want to let the dough ferment until it is double in size. Depending on the day, temperature of your kitchen, it might take 8 hours or more.

Once bulk fermentation is over, shape the dough as a batard and place in a banneton. Move it to the fridge, covered, and leave it there overnight.

Next day, freeze the dough for 30 minutes in the banetton, to make it easier to score later. Invert the dough on a paper liner, sprinkle tapioca flour all over, rubbing it gently. Score with a sharp razor blade.

Bake in a Dutch oven with the lid on at 450F for 30 minutes, open and allow the bread to brown for a further 15 minutes.

Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: Nine out of ten times my sourdough is very simple, no additions, just the basics. But every once in a while it is nice to change things a bit. This combination is heavenly. A bit of Roquefort on this baby and you are transported to a park in Paris – I am thinking Jardin du Luxembourg – sitting on the most perfect lawn, people watching and day dreaming. We will always have Paris…..

RED STRIPED SOURDOUGH

This was super simple and turned out just the way I expected. I used a stencil and Red Yeast powder (available here). Then it is just a matter of making one deep score in the center, and baking…

LACE DECORATED LOAF

I need more practice with this technique, although I think a lot has to do with the thickness of the lace used. Some fabrics might work better than others. Still, it is a fun method to play with, just grab your lace, place on the surface of the loaf, add flour and gently lift the lace. Add a few scores around, and bake.

I hope you’ll get inspired by this post, so feed your starter,
and go have some fun!

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18Apr2026

CHICKEN TIKKA MASALA

Posted in Poultry by sallybr

Made this twice already, delicious recipe that requires very little hands-on attention. A few hours in a low oven and you get tender, perfectly seasoned meat, with the perfect level of spice and subtle heat.

CHICKEN TIKKA MASALA
(inspired by several sources)

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup plain, full-fat yogurt
2 tablespoons unsalted butter
2 tablespoons grape seed oil
1 large yellow onion, finely chopped
1 piece fresh ginger, grated to give about 1 tablespoon
1 tablespoon garam masala
2 teaspoons hot paprika
2 teaspoons kosher salt
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes (you will not use the full amount)
1/2 cup heavy cream
fresh cilantro leaves

Place the chicken pieces and yogurt in a bowl, toss well to coat the pieces. Cover and allow to sit in the fridge for a few hours (I like to do that early in the morning).

Heat the oven to 300°F. Melt the butter in the oil in a medium Dutch oven over medium-high heat. Add the onion and sauté until just beginning to brown. Add the ginger and sauté for another minute or two, then add the garam masala, paprika, and salt, stirring to incorporate and toast the spices. Stir in the tomato paste and diced tomatoes. I use about 3/4 of the can, I found that using the full amount is a bit too much, but if you rather not have leftover tomatoes, use the whole can.

Add the marinated chicken (with any yogurt marinade), stirring until everything is well mixed. Cover and bake for 2 and a half hours, covered. Open the pan, stir the pieces around and drizzle the heavy cream all over. Cook uncovered for 20 to 30 more minutes, depending on how much sauce you like, if you prefer a drier texture, cook it longer to evaporate more liquid. Serve with fresh cilantro sprinkled on top.

ENJOY!

to print the recipe, click here

Comments: The picture of this dish does not make it justice. You’ll have to trust me, it is pretty awesome! If you like garlic, add some with the ginger. I rarely cook something just for me, but this was my lunch several days in a row. You know when you eat something and feel that it could be from a top-notch restaurant? That’s the feeling I had. First time I coupled it with brown rice, cucumbers and mango. Pure Nirvana on a plate!

1 YEAR AGO: Easter Bakes

2 YEARS AGO: Bicolor Ravioli

3 YEARS AGO: Crispy Asparagus Salad with Toasted Bread Crumbs

4 YEARS AGO: Low-Carb Super Fast Chicken Parmigiana

5 YEARS AGO: Sundried Tomato Spelt Sourdough

6 YEARS AGO: A Duet of Chocolate Bonbons

7 YEARS AGO: Chocolate Tartlets with Honey-Caramel Filling

8 YEAR AGO: Zucchini Soup with Tahini

9 YEARS AGO: Black Sesame Macarons

10 YEARS AGO: Fine Tuning Thomas Keller

11 YEARS AGO: Cauliflower Tortillas

12 YEARS AGO: Majestic Sedona, Take Two

13 YEARS AGO: Secret Ingredient Turkey Meatballs

14 YEARS AGO: Swedish Meatballs and Egg Noodles

15 YEARS AGO: Italian Easter Pie

16 YEARS AGO: Black Olive Bialy

14Apr2026

WHIMSICAL CUPCAKES

Posted in Cake by sallybr

Today I share a small series of cupcakes that celebrate Easter and Spring…

For the cupcakes I have used either this recipe (for chocolate flavor), or this one for a basic vanilla. The buttercream used this basic recipe.

EASTER EGG BASKET CUPCAKES

The cupcakes were chocolate, and to make these more special, I made the wrapper component as a compound chocolate concoction, so the whole thing was edible. I painted aluminum foil cupcake wrappers with melted compound chocolate, in two steps, to make them sturdy. First step I left them at room temperature for 15 minutes, painted once more and put in the fridge for 10 minutes. Then carefully peeled off the paper wrapper, and laid the baked cupcakes inside. The handles were also made with compound chocolate piped on parchment sheets and carefully placed over the buttercream while still soft. I used a grass piping tip to cover the cupcakes, and placed three eggs on top.

I love the way these turned out!
.

EASTER EGG NESTS CUPCAKES

These were vanilla cupcakes, the buttercream was dyed pastel green or pink, and piped with a petal tip (#104) or a closed star tip. Little eggs added on top…

TRICOLOR SWIRL CUPCAKES

Chocolate Cupcakes were frosted with buttercream divided in three portions and dyed pink, blue and the third portion left without any color. The buttercream was laid over plastic wrap in three straight lines, closed as a sausage and piped using a 1M icing tip. Sprinkles added right after piping.

SPRINKLE BORDER CUPCAKES

Cupcakes were vanilla. Buttercream was divided in two portions, half dyed teal and half left white. Buttercream was placed in a large piping bag, piped as a border and immediately covered with sprinkles. The center was piped right after.

These technique will work with many color combinations, of course…

RED AND WHITE ROSE CUPCAKES

Cupcakes were chocolate. To get this precise two-tone effect, the buttercream was dyed in two portions, red and white. A very small amount was dyed green for the leaves. The red buttercream was carefully laid inside the piping bag covering the edges, and the white placed at the center. Piping tip 1M was used to pipe the flower. The leaf was added right after piping the rose. You can see exactly how to prepare the piping bag watching this youtube video.

SPRING CELEBRATION CUPCAKES

For these vanilla cupcakes, I made buttercream dyed pastel yellow and white, and used a variety of piping tips to pipe swirls (1M tip) and little blobs (French star tip). Golden sprinkles added a final festive look.

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